Meanwhile, in a large nonstick skillet over medium heat, combine brown sugar, pecans, and a pinch of salt. Cook, stirring constantly, until pecans are toasted and sugar melts and coats the nuts, then transfer to a plate to let cool.

Using an electric mixer on medium-high speed, beat egg whites and cream of tartar until foamy. Gradually add 1 cup sugar in a steady stream and continue beating until still peaks form, about 6 minutes, then beat in vanilla.

In individual serving glasses, layer roasted potatoes, candied pecans, and meringue, ending with meringue and reserving some pecans for sprinkling. Broil or use a kitchen torch to brulée the meringue tops, then serve.

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